Savory Chicken and Spinach Quiche

This French-inspired quiche uses a blind-baked crust, briefly cooked spinach to remove excess moisture, and a custard of eggs, cream, and milk. The chicken is folded into the filling so each slice serves as a substantial main course for brunch or dinner.

By Julienne

Cook time: 45 minutes

Servings: 6

Ingredients

• 190 g all-purpose flour for the crust
• 113 g unsalted butter cold, cubed
• 45 ml ice water for the crust
• 3 g fine salt divided
• 1 number egg beaten, for brushing the crust edge
• 15 ml olive oil
• 75 g yellow onion finely diced
• 6 g garlic minced
• 170 g fresh spinach stems removed if tough
• 3 g fine salt divided
• 200 g cooked chicken shredded or diced into bite-size pieces
• 4 number large eggs for the custard
• 240 ml heavy cream
• 120 ml whole milk
• 2 g black pepper freshly ground
• 0.5 g ground nutmeg
• 100 g Gruyère cheese grated

Instructions

1. Make the crust: in a bowl, combine the flour and 3 g of the salt. Cut in the cold butter until the mixture looks like coarse crumbs with a few pea-size pieces remaining. Add the ice water a little at a time until the dough just comes together. The dough holds together when squeezed but is not sticky.
2. Shape the dough into a disk, wrap it, and chill briefly while you make the filling, about 15 minutes. Heat the oven to 200 C. Place a baking sheet inside to preheat. The dough is firm and the oven is fully heated.
3. Roll the dough out and line a 9-inch pie dish. Trim the edges, crimp if desired, and chill the lined pan for 10 minutes. If using, brush the edge with the beaten egg. The crust is snug in the pan and chilled.
4. Blind-bake the crust: line it with foil and fill with pie weights. Bake for 15 minutes, then remove the weights and foil and bake 5 minutes more until the bottom looks dry but pale. The crust is set and lightly dry on the bottom.
5. While the crust bakes, warm the olive oil in a skillet over medium heat. Add the onion and cook for 4 minutes, then add the garlic and spinach plus the remaining 3 g salt. Cook until the spinach wilts and most moisture evaporates, about 2 minutes. Stir in the chicken to warm through, then remove from the heat. The spinach has collapsed and the pan is no longer wet.
6. In a mixing bowl, whisk the eggs, cream, milk, black pepper, nutmeg, and grated cheese until evenly combined. Fold in the warm chicken-spinach mixture. The custard looks uniform and the filling is evenly distributed.
7. Pour the filling into the hot crust, set the pie dish on the preheated baking sheet, and bake for 25 to 30 minutes, until the center is just set with a slight wobble and the top is golden. The edges are browned and the center wobbles only slightly when the pan is nudged.
8. Let the quiche rest for 10 minutes before slicing. The custard finishes setting and slices hold their shape.